Ingredients:

  • 1 cup (100g) coarsely ground coffee beans
  • 4 cups (950ml) filtered room-temperature water
  • 1/4 cup (60ml) heavy cream
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5ml) vanilla bean paste

Instructions:

  1. Combine the coarsely ground coffee and filtered water in a Mason jar or French press. Stir gently to ensure all grounds are saturated, seal the container, and let it sit at room temperature for 12 hours.
  2. Slowly pour the mixture through a fine mesh strainer lined with cheesecloth into a clean carafe, avoiding squeezing the grounds too hard to prevent sediment.
  3. In a small bowl or frothing pitcher, combine the heavy cream, maple syrup, and vanilla bean paste. Use a handheld frother for 15–20 seconds until the mixture is slightly thickened and aerated.
  4. Fill a tall glass with ice cubes. Pour in 1 cup (240ml) of the cold brew concentrate, then gently pour the vanilla sweet cream over the ice to create ivory ribbons.